This is a very popular Iranian dish and is locally called as “Morgh Shekumpour”.
Ingredients:
Chicken – 1 1/4 kg, washed and dried completely
Melted Butter –
Black Pepper Powder – 1/2 tsp
Salt – 1 tsp
For the Filling:
Butter – 40 gms
Onion – 1, small, finely chopped
Prunes – 150 gms, soaked overnight, stoned, chopped
Dried Apricots – 150 gms, soaked, chopped
Seedless Raisins – 50 gms
Apples – 2, peeled, cored, chopped
Ground Cinnamon – 1 tsp
Salt – 2 tsp
Black Pepper Powder – 1/2 tsp
Brown Sugar – 1 tsp
Method:
1. To make the filling, melt the butter in a pan.
2. Fry the onions until soft.
3. Add the prunes, apricots, raisins and apples.
4. Fry for about 2 minutes stirring from time to time.
5. Add salt, pepper, cinnamon and sugar.
6. Cook for 2 to 3 minutes.
7. Spoon this mixture into the chicken and secure it with a toothpick.
8. Rub the chicken with the salt and pepper.
9. Place in a roasting tin and brush generously with melted butter.
10. Cook in a preheated oven to 180C/350F for 2 hours or until tender.
11. Baste regularly with the pan juices.
12. Serve on a bed of cooked rice.
